In a big non-stick deep pan or kadhai add the ghee and the sesame seeds, add scraped coconut and stir for a minute or so
Add the scraped jaggery, a tablespoon of water, rose water and keep stirring on a low flame till the jaggery melts
Mix in the chopped dates, soaked garden-cress, raisins and continue stirring
Add the nuts, raisins, avla candy and the cardamom powder
When the mixture forms a ball like mass in the centre of the pan, put off the flame
Allow to cool slightly. Shape into equal sized small balls, flatten each ball to an oval shape, cool in a tray
Store in air- tight containers when completely cooled. These can be stored for about a week at room temperature and 3-4 weeks in the refrigerator